Recipes

[NicksmomESQ]

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@MyShadowLove wrote:

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@NicksmomESQ wrote:

@Sooner  I always make chili in the slow cooker.In fact I have it cooking now. It comes out fabulous.All the flavors & textures meld together for perfect chili. 

@NicksmomESQ ...Same here...I've always made chili in my slow cooker and it comes out great...It doesn't come out "watery" at all as some have experienced and I even add just 1/4 cup of beef broth...I don't care for chili that is thick, so I do like to have a little broth and it comes out perfect...not soupy at all.

It may have to do with the different crockpots that we all have and temperature variances.

Sometimes I make stuffed peppers with the leftover chili and they are delicious...a change from the usual stuffed pepper recipe.

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 @MyShadowLove  I use red cooking wine instead of beef broth.It gives it a nice taste.Thanks for the tip about the stuffed peppers.I'm going to try it. 

[Sooner]

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@Carmie wrote:

My homemade chili is always super thick and I make it with only tomato juice.

I Cook it with the lid off of the pot so the water can everaporate. If  you cook anything with the lid on, you get condensation and more water which thins out your food.

There is no need to add thickners to Chili.

I

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@Carmie You'd like my chili!  That's exactly the way I want it!  I think you could eat it with a fork some batches!  

[Icegoddess]

When I make chili in the slow cooker my recipe uses a 28 oz can tomatoes  which I puree because I hate chunks of tomato in anything and a 6 oz can tomato paste.  The other added liquid is 1 3/4 cup water, 1/4 cup red wine, and the liquid from the kidney beans.  It's fairly thick, but you could cut back on the water and then add it in near the end of cooking if it's too thick.

[MyShadowLove]

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@NicksmomESQ wrote:

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@MyShadowLove wrote:

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@NicksmomESQ wrote:

@Sooner  I always make chili in the slow cooker.In fact I have it cooking now. It comes out fabulous.All the flavors & textures meld together for perfect chili. 

@NicksmomESQ ...Same here...I've always made chili in my slow cooker and it comes out great...It doesn't come out "watery" at all as some have experienced and I even add just 1/4 cup of beef broth...I don't care for chili that is thick, so I do like to have a little broth and it comes out perfect...not soupy at all.

It may have to do with the different crockpots that we all have and temperature variances.

Sometimes I make stuffed peppers with the leftover chili and they are delicious...a change from the usual stuffed pepper recipe.

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 @MyShadowLove  I use red cooking wine instead of beef broth.It gives it a nice taste.Thanks for the tip about the stuffed peppers.I'm going to try it. 

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@NicksmomESQ ...Yes, they come out delicious...I just stuff them up...sprinkle some cheese on top...and heat in oven as usual.

Thanks for your tip about the red cooking wine...I just made  note of it and will definitely give that a try also.

[sunshine45]

several things i have used to thicken the chili if it is not thick enough.....

add more ground beef

add some tomato paste

add masa harina

add wondra flour

add an extra can of beans

for more flavor,  i recommend better than bouillon chili base.....it is a great way to bump of the flavor if needed.

i made a huge pot of chili on halloween.....5 pounds of ground beef!

i was going to freeze some, but it all got eaten. some by itself, some with kosher hot dogs. i do make mine on top of the stove and then usually transfer it to a crockpot.

[MyShadowLove]

Oh, something else that I thought to share...I don't use just kidney beans in my chili...I use a can each of dark red kidney beans, black beans and garbanzo beans...a large can of diced tomatoes (28 oz.)...1/2 cup of beef broth...good amount of chopped onion...garlic...seasonings...I drain the beans and rinse before putting them in my chili.

Simmer in slow cooker on low for a good six hours.

Bon Appetit!...

[depglass]

I just revisited this thread.  One thing I didn't catch originally, OP used a slow cooker and four hours later her chili was still watery.  If this had been cooked on a stove she would have reduced some of that liquid and perhaps not have had to add anything.  (The second post in the thread covered this nicely) My other conclusion is there are millions of ways to make chili, it's probably the most versatile "American" food.  

[sunshine45]

@MyShadowLove 

i also use beef broth in my chili......in a pinch i have even used chicken broth or vegetable broth.

[MyShadowLove]

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@sunshine45 wrote:

@MyShadowLove 

i also use beef broth in my chili......in a pinch i have even used chicken broth or vegetable broth.

@sunshine45 ...Did  you see @NicksmomESQ's post where she uses 1/4 cup of red wine?...I'm going to try that next time...Since I usually use 1/2 cup of the broth, I will use 1/4 of the broth and 1/4 of the wine and that should work out fine.

[Ibby114]

I love these suggestions- a can pf pumpkin sounds so delish! 

When I make my vegan chili I use a variety of beans - kidney, black, garbanzo, lentils too. I add plant based ground meat or tvp  (Bobs Red Mill) so it has the right texture. And keeping it in the slow cooker for 6 hours always thickens it. 

I avoid using corn starch, flour, etc for health reasons.